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Stuffed Apples

  • 1/4 cup golden raisins
  • 1/2 cup dry red wine
  • 1/4 cup chopped nuts
  • 2 tablespoons sugar
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon ground cinnamon
  • 4 cooking apples (Cortland, Empire, Golden Delicious)
  • 1 tablespoon butter, divided into fourths
  • 1 cup water

Soak raisins in wine for at least 30 minutes. Drain, reserving the wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to, but not through, the bottoms. Pare top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap the apple. Fill centers with raisin mixture. Top each with butter and 1 tablespoon reserved wine. Wrap foil around apple, pinching firmly together at top. Place cooking rack or steamer basket and 1 cup of water in 6- or 8-quart Presto® pressure cooker. Place apples on rack or in basket. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once.

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